Goats cheese, Tomato, Chilli, Garlic & Coriander Risotto

David Kelman

David Kelman

21st July 2012
David Kelman

Goats cheese, Tomato, Chilli, Garlic & Coriander Risotto

Put in a thick bottom pan the butter, oil, shallot and rice
Cook a little then add the g...


  • Goats cheese, Tomato, Chilli, Garlic & Coriander Risotto
  • You Will Need
  • Risotto rice 1 cup full for two people
  • 14 leafs of Coriander
  • Soft goat’s cheese
  • 2 Shallot peeled and sliced
  • ½ a block of butter
  • 8 Cherry tomatoes cut in half
  • ½ a Chilli sliced
  • Teaspoon of Garlic paste
  • Bottle of still water
  • 1 x Chicken or vegetable stock cube
  • 100g Grated fresh parmesan cheese
  • 4 table spoons of veg oil
  • Crusty bread


Put in a thick bottom pan the butter, oil, shallot and rice
Cook a little then add the garlic and stock cube.
Slowly add the water a little at a time
When half the bottle the bottle has gone add the chilli & asparagus
Always stir the risotto so it does not stick
Keep adding the water until it has all gone
Cook the rice until soft but with a little bit of a crisp bite in the middle of the rice
When at that stage add the tomato, parmesan & coriander
If the risotto is thick just add a little more water so it is lose and soft
Add some salt and pepper
Serve with the crusty bread
Eat out of the pan and enjoy it with a fruity dry white wine like a Sancerre or Riesling or Chablis
Take all the ingredients pre done so that all you do is cook
It will take no more than 20mins to cook

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